Sharing my recipes and those from various sources that I've tested in my kitchen... There are more than 1000 entries to browse through... Hope you will enjoy it as much as I do... Would love to hear your comments if you did try.
I first made this quiche in year 2000 and ever since it has been my favourite and often very popular during office entertainment. However, it has been a long time since the last time I made this.
Using the same recipe, I sometimes substituted the smoked fish either with canned Tuna/Sardines because smoked fish wasn't always available. This time, I have some smoked fish that I kept in the freezer made by my FIL from kampung quite a while ago.
The recipe is adopted from Amy Beh's Sardine Quiche:
(Makes 10" round) CRUST: 225g Flour 1/2 tsp Salt 125g Cold Butter 3-4 bsp Ice Water
METHOD: 1. Combine flour & salt. Rub in butter until resembles coarse breadcrumbs. Stir water just enough to bind. Chill 20-30 min (can skip this step). 2. Roll out & line a greased pan. Prick base with fork & chill 20-30 min (I skipped chilling part). 3. Blind bake at 190C for 15 min. Remove beans & bake another 10 min.
FILLING: 3 Eggs 1 can Nestle Reduced Cream 250g Tuna/Sardine/Smoked Fish flakes 1 Big Onion, 2 cloves Garlic, Chillies, Mushroom - chopped 1 tsp Curry Powder Salt & Pepper
METHOD: 1. Heat 2 tbsp oil & saute garlic, onion, chili till soft. Add in mushroom, curry powder, fish flakes, salt & pepper.
2. Whisk egg & cream. Add in the cooked fish mixture. 3. Pour into tart case & bake 180C for 30-35 min until filling is golden in colour. 4. Serve warm.
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